Toriten Chicken Tempura Recipe

Name: Toriten Chicken Tempura
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Chicken breast meat; 1 1/2 tsp Grated ginger; 1/4 tsp plus Salt; 1 bit less than 1/4 teaspoon Sugar; 1 dash of each Umami seasoning (optional), black pepper; 2 tbsp Sake; 2 tsp Sesame oil; 50 grams Flour; 20 grams Katakuriko; 1 Egg; 60 ml Cold water; 1 dash Salt; 1 tsp Shochu or sake; 2 tsp Vinegar

Servings: persons

1 large Chicken breast meat
1 1/2 tsp Grated ginger
1/4 tsp plus Salt
1 bit less than 1/4 teaspoon Sugar
1 dash of each Umami seasoning (optional), black pepper
2 tbsp Sake
2 tsp Sesame oil
50 grams Flour
20 grams Katakuriko
1 Egg
60 ml Cold water
1 dash Salt
1 tsp Shochu or sake
2 tsp Vinegar

1
Remove the skin and fat from the breast meat, and poke it several times with a fork.
2
Cut into 8 strips along the grain.
3
Put the ingredients and the chicken in a plastic bag and rub in the ingredients.
4
Close the bag and marinate for 20 minutes or more.
5
Line a cutting board with plastic wrap and paper towels, and lay the marinated chicken pieces on top.
6
Pat dry the chicken with the paper towels.
7
Mix the flour and katakuriko together in a bowl.
8
Mix the ingredients in a separate bowl.
9
Add the combined flours from Step 4 to the bowl and mix with cooking chopsticks.
10
Stop mixing while there are still lumps of flour.
11
(If you over mix the batter, it'll become doughy and won't fry up crispy.
12
It's fine if it looks like it hasn't been mixed enough.)
13
Heat oil to 360F/180C in a pan.
14
Coat the chicken pieces in the batter and deep fry for about a minute and a half.
15
(Don't touch the chicken until the batter has become firm.
16
Once it does, flip the chicken over.)
17
Take out the chicken and drain them on paper towels for 3 to 4 minutes.
18
Skim the batter crumbs out of the oil.
19
Return the chicken to the 360F/180C oil and fry for an additional 30-40 seconds on both sides.
20
Drain well again, and transfer to serving plates.
21
Serve with mustard or kabosu citrus wedges to taste.
22
If you fry all the chicken at once, the oil temperature will drop and the batter won't get crispy, so fry in two batches.
23
Note: Dust the chicken lightly with flour before dipping in the batter to prevent it from sliding off.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large Chicken breast meat, 1 1/2 tsp Grated ginger, 1/4 tsp plus Salt, 1 bit less than 1/4 teaspoon Sugar, and more.

Yes, Toriten Chicken Tempura falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Toriten Chicken Tempura

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions